Slow Roasted Mount Lyndsay Grass Fed Lamb

By Anna Gare
Celebrity Cook

Serves 6


1 lamb shoulder with bone in
1 cup white wine 
1 cup water

Spice paste

4 cloves of garlic
Small bunch of thyme (leaves picked)
1 tablespoon hot smoky paprika
½ preserved lemon finely chopped, (skin and flesh)
2 teaspoons fennel seeds
2 teaspoons cumin seeds
2 teaspoons coriander seeds
Pinch cinnamon
Grinding of Pepper 
4 tablespoons olive oil


  1. Preheat the oven to 150 fan-forced or 160°C.
  2. Blitz spice paste together in food processor.
  3. Place the lamb shoulder in a heavy-based casserole dish with dash of oil and lightly brown on each side.
  4. Rub the spice paste over the top and sides of browned lamb.  
  5. Pour the wine and water over the lamb. Cover with a sheet of baking paper and the lid to create a good seal.
  6. Bake for 5 hours and remove from the oven when the meat is tender and easily falls off the bone. 
  7. Before serving, rest for 20 to 30minutes in the casserole dish, covered. 
  8. To serve, pull the lamb off the bone using 2 forks and serve on a platter. 
  9. Spoon any pan juices over the meat and scatter with fresh mint or parsley.
  10. Delicious served with tabouli, flat breads and yoghurt.